Stuffed Pepper Soup II

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 1/2 cups cooked white rice
• 2 cups beef broth
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
2. Add the bell peppers and cook until soft, about 5 minutes.
3. Stir in the oregano, basil, thyme, and red pepper flakes and cook for 1 minute.
4. Stir in the crushed tomatoes, tomato sauce, cooked rice, and beef broth. Bring to a boil, reduce the heat, and simmer for 30 minutes.
5. Season with salt and pepper. Stir in the parsley and serve.

Interesting Facts

• Stuffed Pepper Soup II was invented in the United States in the late 1800s.
• The classic version of the soup usually contains ground beef and vegetables, but it can be customized with different ingredients.
• This soup is a great way to use up leftover cooked rice.